Beetroot and Banana Oats

The last couple of weeks have absolutely flown by for me! I've been so busy catching up with friends and family that I just haven't had a chance to update my blog (sorry!). It's my first summer in London so I guess I just want to make the most of it. I'm trying this new thing where I say YES to everything - so far it's proving to be pretty fun. Although quite exhausting!

When you're busy and on the go all the time, it's even more important to take care of yourself and eat nourishing foods as much as you can. I'm definitely not great at making myself cook when it's just me eating, and when I'm on the go, which is something I need to work on. However I do try to sneak extra portions of vegetables in at breakfast (sounds odd, I know), just so I'm getting some nutrients in at the start of the day! In my pursuit for making the best breakfast ever, I made these tasty beetroot oats! They're sweet but not sickly, and you get two of your five a day, plenty of antioxidants and plant proteins - bonus!

Add your own twist:

You can easily make these into overnight oats by mixing all the ingredients together and leaving to soak in the fridge overnight (or for at least six hours). Perfect for if you're in a hurry in the morning.

Beetroot and banana oats topped with all the toppings I love!

Or if you want to up your vegetable intake even more, why not make them into Beetroot Zoats? Just swap half the oats for grated courgette. You can find a recipe for my chocolate raspberry zoats here.

Ingredients

1 medium-sized pre-cooked beetroot

1 banana

1 tbsp maple syrup

1 tbsp chia seeds

60g chunky oats (or 1 cup)

1 tspn cinnamon

1 cup almond milk

Method

1) Chop and blend the banana, beetroot and half the almond milk in a blender

2) Add the mixture to a pan and heat over a medium heat.

3) Add the oats, maple syrup, chia seeds, cinnamon and the rest of the almond milk.

4) Stir for 3-5 minutes or until the oats have absorbed most of the mixture

I topped this with pumpkin seeds, almonds, cacao nibs and a dash of maple syrup - but you can add whatever you like! Almond butter goes really well too.